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2011-01 - Rick's Food Blog

Beignets

What I ate: January 1, 2011

Breakfast: 2 beignets , 3 slices of Vermont Smoke and Cure bacon and a freshly squeezed orange juice mimosa.

Lunch: Celeriac and broccoli stir-fry with sweet and spicy garlic sauce and rice.

Dinner: Lemon and chili marinated grilled shrimp soft taco with salsa fresca and lettuce on a Richard and Maria's 100 % whole grain multi-grain tortilla. And half a Switchback beer.

What I ate: January 2, 2011

Breakfast: 1 1/2 slices of Vermont Bread Company alfalfa sprout bread French toast with 3 slices of Vermont Smoke and Cure bacon.

Lunch: 2.7 oz. grilled chicken Caesar salad with Romaine lettuce and Annie's Natural Caesar dressing and a very small amount of freshly grated Parmigiano Reggiano cheese. And a homemade whole wheat and oat roll with Vermont Butter and Cheese company cultured butter.

Dinner: Italian sausage, green pepper and onion deep-dish pizza . With 2 glasses of Per Linda Montepulciano d'Abruzzi. I only ate half of this pizza, though this size pan would be considered to be a personal pan pizza at Pizza Hut.

Cooking prep: January 3, 2011

What I ate: January 3, 2011

Breakfast: Homemade bagel with 1.0 oz. cream cheese, red onion and 2.0 oz. lox.

Lunch: Stir fry of a small zucchini and 1 slice of Vermont Smoke and Cure bacon and rice.

Dinner: Chicken paprika with sour cream sauce, broccoli and rice. And a glass of Per Linda Trebbiano d'Aburzzi.

What I ate: January 4, 2011

Breakfast: Homemade blueberry muffin and 3 slices of Vermont Smoke and Cure bacon.

Lunch: Organic spinach salad with homemade raspberry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and homemade maple candied walnuts . And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter.

Dinner: Chicken Parmesan (5 oz.), spaghetti (2.0 oz. before cooking), Bove's tomato basil sauce (4.6 oz.) and a slice of Red Hen ciabatta bread. With a glass of Per Linda Montepulciano d'Abruzzi.

What I ate: January 5, 2011

Breakfast: 1 organic scrambled egg, 1 slice of homemade 9-grain bread toast with Earth Balance spread and 3 slices of Vermont Smoke and Cure bacon.

Lunch: Pork (3.2 oz.) stir-fry with broccoli and scallions, rice.

Dinner: Mom's tempura (previously frozen), rice and sautéed Napa cabbage and garlic. And 2 glasses of Ravenswood chardonnay.

Seared tuna soft taco with salsa fresca

What I ate: January 6, 2011

Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito . In a Richard and Maria's multi-grain organic tortilla (100 % whole grains).

Lunch: 2.7 oz. grilled chicken Caesar salad with Romaine lettuce and Annie's Natural Caesar dressing and a very small amount of freshly grated Parmigiano Reggiano cheese. And a homemade whole wheat and oat roll with Vermont Butter and Cheese company cultured butter.

Dinner: Seared tuna soft taco with salsa fresca and lettuce on a Richard and Maria's organic 100 % whole grain tortilla. And 1.0 oz. tortilla chips with more salsa fresca. And 2 glasses of Schmitt Söhne Riesling.

What I cooked: January 7, 2011

Sous vide chicken and gravy

What I ate: January 7, 2011

Breakfast: 2 pancakes (previously made then frozen) and 3 slices of Vermont Smoke and Cure bacon (also previously made and frozen).

Lunch: Organic spinach salad with homemade raspberry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and homemade maple candied walnuts . And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter.

Dinner: 5.0 oz. chicken (sous vide) with broccoli, rice and gravy. And 2 glasses of Ravenswood chardonnay.

Breakfast: 2 pancakes (previously made then frozen) and 3 slices of Vermont Smoke and Cure bacon (also previously made and frozen).

Lunch: Organic spinach salad with homemade raspberry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and homemade maple candied walnuts . And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter.

Dinner: 5.0 oz. chicken (sous vide) with broccoli, rice and gravy. And 2 glasses of Ravenswood chardonnay.

What I ate: January 8, 2011

Breakfast: Homemade blueberry muffin , 3 slices of Vermont Smoke and Cure bacon.

Lunch: Celeriac and broccoli stir-fry with sweet and spicy garlic sauce and rice.

Dinner: 5.2 oz. (before cooking) Tangletown Farm organic beef burger on a Barowski's wheat hamburger bun. With Cabot cheddar cheese, 1 slice of Vermont Smoke and Cure bacon, Richard's Vermont barbecue sauce. And 1.0 oz. Madhouse Munchies potato chips and a glass of Switchback beer.

What I ate: January 9, 2011

Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito . In a Richard and Maria's multi-grain organic tortilla (100 % whole grains). This is a reheat of the filling I made a few days ago, so it's quick. 45 seconds in the microwave for the filling and 35 minutes for the tortilla (in a damp kitchen towel).

Lunch: 2.7 oz. grilled chicken Caesar salad with Romaine lettuce and Annie's Natural Caesar dressing and a very small amount of freshly grated Parmigiano Reggiano cheese. And a homemade whole wheat and oat roll with Vermont Butter and Cheese company cultured butter.

Dinner: Italian sausage, zucchini and onion with marinara over whole wheat penne pasta. With garlic bread. And 2 glasses of Per Linda Montepulciano d'Abruzzi.

What I ate: January 10, 2011

Breakfast: 1 organic scrambled egg, 1 slice of homemade 9-grain bread toast with Earth Balance spread and 3 slices of Vermont Smoke and Cure bacon.

Lunch: Organic spinach salad with homemade raspberry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and homemade maple candied walnuts . And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter.

Dinner: Thai-style pork (3.2 oz.) with green pepper, onion, jalapeño, garlic, red chile sauce, toasted and hot pepper sesame oil, soy sauce and rice. And 2 glasses of Schmitt Söhne Riesling.

What I ate: January 11, 2011

Breakfast: Homemade bagel with 1.0 oz. cream cheese, red onion, tomato and 2.0 oz. lox.

Lunch: A cheeseburger, pickle and potato chips. And 2 Single Chair Ales at Mad River Glen skiing. Way too much food!

Dinner: Salmon, grilled then cooked in the sous vide, sautéed kale and mushroom risotto. Too much food again. And I forgot to take a picture!

Shrimp Scampi #3

What I ate: January 12, 2011

Breakfast: 1 1/2 slices of Vermont Bread Company alfalfa sprout bread French toast with 3 slices of Vermont Smoke and Cure bacon.

Lunch: Organic spinach salad with homemade sherry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and homemade maple candied walnuts . And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter.

Dinner: Shrimp Scampi #3 (new recipe), 1 slice of Red Hen ciabatta bread. 1 glass of Schmitt Söhne Riesling.

What I ate: January 13, 2011

Breakfast: 1 organic scrambled egg, 1 slice of homemade 9-grain bread toast with Earth Balance spread and 3 slices of Vermont Smoke and Cure bacon.

Lunch: 2.7 oz. grilled chicken Caesar salad with Romaine lettuce and Annie's Natural Caesar dressing and a very small amount of freshly grated Parmigiano Reggiano cheese. And a homemade whole wheat and oat roll with Vermont Butter and Cheese company cultured butter.

Dinner: 3.0 oz. grilled steak soft taco with salsa fresca and lettuce on a Richard and Maria's organic 100 % whole grain tortilla. And 1.0 oz. tortilla chips with more salsa fresca. And 1 glass of Schmitt Söhne Riesling and 1 glass of Per Linda Trebbiano d'Abruzzi.

Whole grain bagel #1

Pasta with Italian sausage, zucchini, onions and marinara sauce

What I ate: January 14, 2011

Breakfast: Homemade whole wheat bagel , toasted, half with Earth Balance spread and half with 0.5 oz. Organic Valley cream cheese. And 3 slices of Vermont Smoke and Cure bacon .

Lunch: Organic spinach salad with homemade sherry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and 0.5 oz. homemade maple candied walnuts . And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter.

Dinner: Whole wheat pasta with zucchini, onion, Italian sausage and marinara sauce . Served with 1 slice of Red Hen ciabatta bread and 2 glasses of DaVinci Chianti, 2007.

Ciabatta Fail #2

What I ate: January 15, 2011

Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito . In a Richard and Maria's multi-grain organic tortilla (100 % whole grains).

Lunch: Pork stir-fry (3.0 oz. pork) with scallions and broccoli. Served with sushi rice.

Dinner: Grilled salmon finished in the sous vide. Also vacuum sealed, frozen, then put directly into the 140°F sous vide for 45 minutes to defrost and reheat, after which is was still perfectly cooked and very juicy. Served with savoy cabbage sautéed with garlic. And sushi rice.

What I ate: January 16, 2011

Breakfast: Homemade blueberry muffin , 1 1/2 Vermont Smoke and Cure breakfast sausage links.

Lunch: A big plate of mussels with bacon, fennel and grilled bread at Bolton Valley while skiing. And some Switchback beer.

Dinner: Chicken paprika with sour cream sauce, broccoli and rice. And 2 glasses of Anton Bauer Gmörk Grüner Veltliner 2009, Austria.

What I ate: January 17, 2011

Breakfast: Homemade whole wheat bagel with 2.0 oz. smoked wild salmon, 1.0 oz. Organic Valley cream cheese, tomato and red onion.

Lunch: Organic spinach salad with homemade sherry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and 0.5 oz. homemade maple candied walnuts . And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter.

Dinner: 3.0 oz. roast beef soft taco with salsa fresca and lettuce on a Richard and Maria's organic 100 % whole grain tortilla. And 1.0 oz. tortilla chips with more salsa fresca. And 2 glasses of The Lackey shiraz, Australia, 2006.

What I ate: January 18, 2011

Breakfast: Waffle and 3 slices of Vermont Smoke and Cure bacon. Both were previously frozen and I reheated them on a lightly greased sheet pan in a 350°F oven for 8 minutes and they reheated very well.

Lunch: Spicy vegetarian chili with jalapeño cornbread . I previously vacuum sealed and froze servings of chili; to reheat I boiled a pot of water, added the vacuum sealed bag, brought back to a boil, reduced the heat to simmer, and simmered for 22 minutes.

Dinner: Thanksgiving, revisited. 5.0 oz. turkey, mashed potatoes, sweet potatoes, stuffing and gravy.

What I ate: January 19, 2011

Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito . In a Richard and Maria's multi-grain organic tortilla (100 % whole grains). Reheat of the filling from earlier (microwave, 45 seconds) with a freshly heated tortilla (microwave, 35 seconds in a damp towel). Quick, easy and delicious!

Lunch: A small bowl of chili with cheese and a few Single Chair Ales at Mad River Glen skiing.

Dinner: Japanese style curry with rice. I previously made, vacuum sealed, and froze this serving. To reheat: Bring a pot of water to a boil. Add the vacuum sealed bag. Bring back to a boil, lower the heat to simmer, and simmer for 22 minutes. 2 glasses of Finca la Linda malbec.

What I cooked: January 20, 2011

What I ate: January 20, 2011

Breakfast: Homemade blueberry muffin , 3 slices of Vermont Smoke and Cure bacon. Both were previously frozen. Normally I take the muffin out the night before to defrost but I forgot last night so I used the microwave. The bacon is pre-cooked , and just takes a few minutes in a sauté pan to reheat perfectly.

Lunch: Organic spinach salad with homemade sherry vinaigrette and 0.5 oz. homemade maple candied walnuts . And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter. There should be goat cheese on it, but apparently I forgot to buy it.

Dinner: 5.0 oz. roast beef with 6.0 oz. gravy, rice and broccoli. The roast beef and gravy were previously frozen; I reheated the pre-sliced roast beef in the sous vide at 134°F for 40 minutes. I reheated the gravy on the stove in a saucepan, which is the only acceptable way to reheat frozen gravy. The rice was refrigerated; I put a serving on a plate, added a few drops of water, covered with plastic wrap and microwaved for 45 seconds. The broccoli was fresh; I cut it into small pieces, added a tablespoon of water, covered with plastic wrap and microwaved for 1:20.

Chicken and snow peas

What I ate: January 21, 2011

Breakfast: 1 organic scrambled egg, 1 slice of homemade 9-grain bread toast with Earth Balance spread and 3 slices of Vermont Smoke and Cure bacon .

Lunch: Chicken and snow pea stir-fry with rice.

Dinner: Mussels fra diavolo with 1.5 oz. fine linguini and 1 slice of Red Hen ciabatta bread. This dish is quick, easy, inexpensive, sustainable and very tasty. With 2 glasses of Snoqualmie chardonnay, Washington, 2008.

What I ate: January 22, 2011

Breakfast: 1 1/2 slices of Vermont Bread Company alfalfa sprout bread French toast with 3 slices of Vermont Smoke and Cure bacon and 0.5 oz. Vermont maple syrup.

Lunch: 2.8 oz. grilled chicken Caesar salad with Romaine lettuce and Drew's Caesar dressing and a very small amount of freshly grated Parmigiano Reggiano cheese. And a homemade whole wheat and oat roll with Vermont Butter and Cheese company cultured butter.

Dinner: 6.0 oz. Tangletown Farm sirloin tip steak seared on the grill, frozen, then cooked sous vide with an olive oil and salt rubbed baked potato and sauteéd spinach.

What I ate: January 23, 2011

Breakfast: Pancakes and 3 slices of Vermont Smoke and Cure bacon. A fresh batch of pancakes (from scratch) today; I ate two and froze three servings of 2 pancakes each. With 0.5 oz. Vermont maple syrup.

Lunch: Organic spinach salad with homemade sherry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and 0.5 oz. homemade maple candied walnuts . And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter.

What I cooked: January 23, 2011

What I ate: January 24, 2011

Breakfast: 1 organic scrambled egg, 1 slice of homemade 9-grain bread toast with Earth Balance spread and 3 slices of Vermont Smoke and Cure bacon . I forgot to take a picture of it, but it looked like this.

Lunch: Twice-cooked pork with scallions and rice.

Dinner: Salmon, grilled, cooked sous vide, frozen, then cooked sous vide again, and still excellent! With sautéed spinach (with hana katsuo and soy sauce) and rice (with furikake).

What I ate: January 25, 2011

Breakfast: Homemade whole grain bagel with Earth Balance spread and 3 slices of Vermont Smoke and Cure bacon .

Lunch: Fried chicken, French fries and cole slaw at Bolton skiing. And 2 Switchback beers.

Dinner: Mom's shiskabobs (previously frozen, reheated in the sous vide), rice with furikake and sautéed spinach (with hana katso and soy sauce).

What I ate: January 26, 2011

Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito . In a Maria and Ricardo's multi-grain organic tortilla (100 % whole grains).

Lunch: Organic spinach salad with homemade sherry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and 0.5 oz. homemade maple candied walnuts . And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter.

Dinner: 3.0 oz. Tangletown Farm roasted chicken soft taco with guacamole and lettuce on a Maria and Ricardo's multi-grain organic tortilla (100 % whole grains). And 1.0 oz. tortilla chips and more guacamole on the side.

What I ate: January 27, 2011

Breakfast: 1 organic scrambled egg, 1 slice of homemade 9-grain bread toast with Earth Balance spread and 3 slices of Vermont Smoke and Cure bacon .

Lunch: Sautéed spinach with hana katso, sardines and rice. I made this all the time over the summer, though this time I ate the entire tin of sardines instead of half. And it's crazy that that's the same amount of raw spinach as was in yesterday's spinach salad

Dinner: Spaghetti with Italian sausage. 2.0 oz. Barilla spaghetti, 4.7 oz. Bove's basil marinara (local, though from a jar), 1 Vermont Smoke and Cure hot Italian sausage, 1 slice of Red Hen Bakery ciabatta. I didn't use all of that olive oil - my hand slipped when pouring it!

What I ate: January 28, 2011

Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito . In a Maria and Ricardo multi-grain organic tortilla (100 % whole grains). Reheat of the filling from earlier (microwave, 45 seconds) with a freshly heated tortilla (microwave, 35 seconds in a damp towel). Quick, easy and delicious!

Lunch: Two thirds of a cheeseburger and Madhouse Munchies potato chips at Mad River Glen. And 2 Single Chair Ales.

Dinner: Mussels fra diavolo with 1.5 oz. fine linguini and 1 slice of Red Hen ciabatta bread. This dish is quick, easy, inexpensive, sustainable and very tasty. With 2 glasses of Ruvei Barbera d'Alba, 2007.

Crumb pork chop

What I ate: January 29, 2011

Breakfast: 2 pancakes (previously made then frozen), 0.5 oz. Vermont maple syrup, and 3 slices of Vermont Smoke and Cure bacon (also previously made and frozen). 8 minutes on a lightly greased sheet pan at 350°F and everything reheated perfectly.

Lunch: Organic spinach salad with homemade sherry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and 0.5 oz. homemade maple candied walnuts . And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter.

Dinner: Crumb pork chops with rice and sautéed cabbage. The pork chops are very 1970s and involve mayo, crushed Ritz crackers and butter - a dish from my childhood.

What I ate: January 30, 2011

Breakfast: Homemade whole grain bagel half with 0.5 oz. Organic Valley cream cheese and half with Vermont Butter and Cheese cultured butter. And 3 slices of Vermont Smoke and Cure bacon .

Lunch: Half of a really big and tasty turkey club sandwich with bacon at Bolton Valley skiing. And French fries. And Switchback beer.

Dinner: Japanese style curry with rice. I previously made, vacuum sealed, and froze this serving. To reheat: Bring a pot of water to a boil. Add the vacuum sealed bag. Bring back to a boil, lower the heat to simmer, and simmer for 22 minutes. 2 glasses of Seaglass sauvignon blanc.

What I ate: January 31, 2011

Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito . In a Maria and Ricardo's multi-grain organic tortilla (100 % whole grains).

Lunch: 2.8 oz. grilled chicken Caesar salad with Romaine lettuce and Drew's Caesar dressing and a very small amount of freshly grated Parmigiano Reggiano cheese. And a homemade whole wheat and oat roll with Vermont Butter and Cheese company cultured butter.

Dinner: Pork Pad Thai . The recipe is for shrimp, but just substitute 3.0 oz. of roasted pork for the shrimp.

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